Best Shrimp Ceviche Recipe

Summer breeze-fresh Shrimp Ceviche! Light, simple, and refreshing with fish, avocado, mango, and citrus dressing.


– 2poundsshrimppeeled and cooked – 1small red oniondiced – 2jalapenosseeds removed then minced – 1cupcucumberfinely diced – 2cupsRoma tomatoesseeded and diced – 1/2cupcilantro leavesfinely chopped – 2avocadosseeded and chopped – 2large mangosseeded and chopped – 1/2cuplime juice – 1/4cuporange juice – Zest of 1 lime – Salt to taste – Tortilla chipsfor serving


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Remove half of the shrimp that has been cooked and place it in a big bowl once it has been chopped.

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In a large bowl, combine the whole shrimp, the red onion, the jalapeño, the cucumber, the tomatoes, the cilantro, the mango, and the avocado. Continue mixing until everything is well distributed.

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It is recommended that the shrimp combination be poured over the lime, lime zest, and orange juice that has been poured over it.

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 Add salt to taste and season with it. In order to combine, give it a gentle toss.

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After placing the dish in the refrigerator, cover it and let it sit there for at least half an hour or overnight. 

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If you want to store the avocado in the refrigerator for more than half an hour, you should avoid adding it because it will turn brown then. It is better to avoid adding the avocado.

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Once the tortilla chips have been chilled, serve them with them.

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